

Multi-generational farm raising 100% grass-fed beef, pastured pork, pastured poultry, and fresh eggs since 1929.

Farm
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Pasture-raised Black Angus beef, heritage pork, and free-range poultry from a Connecticut family farm.
Greyledge Farm, built in 1939 on a ridge between Bridgewater and Roxbury, Connecticut, has been owned and operated by Terry and Libby Fitzgerald since 1993. The farm raises all-natural Black Angus beef, heritage hogs, and free-range chickens for what it describes as the most discerning palates. Meat is available direct from the farm, through gourmet retailers in New York City and the Hamptons, at select NYC and regional restaurants, and at farm stands and green markets. All meat is vacuum-sealed and inspected to applicable U.S. and state standards.
Greyledge Farm raises its cattle, pigs, and chickens on lush grass pastures where animals graze rotationally and have continuous access to fresh water from the Shepaug River Valley. Pastures are enriched with natural grasses, clovers, minerals, and salts. Animals are never fed animal by-products and are raised without supplemental growth hormones, steroids, or antibiotics. The farm also incorporates solar and wind power across its farm properties. After raising livestock under these conditions, the farm processes meat in what it describes as a humane, stress-free, and sanitary environment.
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Last edited: 13 days ago
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